The ScanMan
Eastern National Meat Judging Contest
Sep 20, 2025
Eastern National- American Division- Alt.
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 14 - -
Team Name: Tarleton State University - Alt
Participant Name:
ANALISE PORRAS
Individual Rank: 49
Individual Total Score: 947
Team Rank: 16
Team Total Score: 947

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
112341243
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C4
46
Placing 2R - Beef Cuts
PartContestantJudge
243123412
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C5
48
Placing 3R - Pork Carc.
PartContestantJudge
313241342
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C3
47
Placing 4R - Pork Cuts
PartContestantJudge
442134213
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
542314231
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C3
50
Placing 6 - Beef Carc.
PartContestantJudge
623412341
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
50
Placing 7 - Beef Cuts
PartContestantJudge
742314312
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C2
42
Placing 8 - Pork Carc.
PartContestantJudge
813241324
Placing 8 - Cut A3
Placing 8 - Cut B3
Placing 8 - Cut C3
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
912431243
Placing 9 - Cut A3
Placing 9 - Cut B3
Placing 9 - Cut C3
50
Placing 10 - Pork Loin Chops
PartContestantJudge
1023142341
Placing 10 - Cut A2
Placing 10 - Cut B6
Placing 10 - Cut C3
47
Placing 11
 
Placing 12
PartContestantJudge
121324 
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1234
Reasons Score: 37		 
37
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4312
Reasons Score: 43		 
43
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1324
Reasons Score: 46		 
46
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 34		 
34
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4231
Reasons Score: 36		 
36
Quality
PartContestantJudge
1Low PrimeAvg. Prime
2Avg. ChoiceHigh Choice
3Avg. ChoiceAvg. Choice
4Low ChoiceAvg. Choice
5Avg. ChoiceHigh Choice
6High ChoiceLow Prime
7Avg. CommercialAvg. Commercial
8Low ChoiceLow Choice
9High SelectHigh Select
10High SelectHigh Select
11Low ChoiceLow Choice
12Low ChoiceLow Choice
13Low ChoiceLow Choice
14High ChoiceHigh Choice
15Avg. PrimeHigh Prime
138
Yield
PartContestantJudge
12.53.3
23.64.4
32.02.7
44.14.7
53.03.7
64.65.2
72.43.0
82.32.8
92.53.0
101.72.4
111.11.1
122.72.7
131.11.2
143.13.7
153.84.0
76
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		3
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect

  • 18- Quality grade / Yield grade
    		•
    		7
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 3- Chine / feather bone removal

  • 11- Length of cut

  • 20- Rib number incorrect
  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
    		•
    		7
    Questions 1 - Beef Carc.
    Questions - Points per Question0
    		 
    Questions 2 - Beef Cuts
    Questions - Points per Question0
    		 
    Questions 3 - Pork Carc.
    Questions - Points per Question0
    		 
    Questions 4 - Pork Cuts
    Questions - Points per Question0
    		 
    Questions 5 - Lamb Carc.
    Questions - Points per Question0
    		 
    Beef Judging Total
    		266
    Beef Grading Total
    		214
    Overall Beef Total
    		480
    Lamb Judging Total
    		133
    Pork Judging Total
    		277
    Placing Total
    		480
    Specifications Total
    		57
    Questions Total
    		 
    Reasons Total
    		196
    Overall Score
    		947
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, November 4, 2025